It’s a nice quick spaghetti sauce. Vegan too!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 1-½ pound Fresh tomatoes, peeled, OR 28 oz. Canned diced tomatoes
- 1 whole Onion, diced
- 2 cloves minced garlic
- 1 whole carrot, peeled and diced
- 1 rod Celery, diced
- ½ cups Fresh basil, or 1 tbsp dried
- 1 teaspoon Fresh rosemary (or 1/2 tsp dried)
- 1 tbsp Fresh oregano, or 1 teaspoon dried
- 1 dash Hot sauce
- Fresh ground pepper, to taste
Preparation
Sauté the onion and garlic until translucent and starting to brown, then add the carrots and celery. Sauté until the vegetables are softened. Add the tomatoes (see note below) and seasonings and simmer for 20-30 minutes, until the sauce has thickened. Meanwhile, cook the pasta of your choice according to the instructions. Serve with a good crusty garlic bread.
As is, it’s a nice base sauce, but you can top it with mushrooms or Italian sausage (for non-vegans).
Note: if you’re like me and don’t like the chunky chunks of regular diced canned tomatoes, take a potato masher along with the sauce – it breaks up the chunks!